No alcohol
Medium
Boozy
El Patron
Measurements in:
Serves:
| 1 5/6 fl oz | Cacao & coffee spiced rum |
| 5/12 fl oz | Strucchi Rosso Vermouth |
| 1/3 fl oz | Brown/dark crème de cacao liqueur |
| 1 pinch | Salt (sea salt) |
| 5 drop | Citric acid (10%) solution |
How to make
Glass
Photographed in a Speakeasy Coupe 8.5oz
Method
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of black olive.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Combine 10 grams of citric acid powder with 100 grams of water. Whisk to dissolve and bottle.
Flavour Profile
Sweet
Medium
Dry/sour
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 20.9 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Rosso/rouge/sweet vermouth (di Torino) — Sulphur Dioxide/Sulphites
History
Adapted from a recipe created in 2019 by Jorge A. Conde at Smoke & Mirrors, Singapore. Originally made with Cocchi Storico Vermouth di Torino rosso vermouth.
Review
Chocolate and coffee flavours from the spiced rum are central to this spirit-forward aperitivo/digestivo.
Gallery
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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